For the lemon and tarragon pulled pork
150g/5½oz Demerara sugar
2 fresh bay leaves
3-4 sprigs thyme
4 star anise
2 lemons, peeled rind and juice only
1 skinless, boneless pork shoulder
vegetable oil, for cooking
100ml/3½fl oz white wine vinegar
300ml/10½fl oz low FODMAP chicken stock
150g/5½oz brown sugar
180ml/6fl oz white wine
1 tbsp garlic infused oil
100ml/3½fl oz maple syrup
4 fresh bay leaves, finely chopped
4 tbsp chopped fresh tarragon
For the lemon mayonnaise
2 large free-range egg yolks
2 lemon, zested
2 tbsp Dijon mustard
2 tbsp white wine vinegar
250ml/9fl oz vegetable oil
5 tbsp olive oil
salt and cayenne pepper, to taste
lemon juice, to taste
For the coleslaw
1 carrot, grated
½ Chinese cabbage, finely sliced
Gluten free pitta breads, lightly toasted
For the lemon and tarragon pulled pork, in a saucepan heat 1 litre/1¾ pints water, the salt, Demerara sugar, bay leaves, thyme, star anise and the lemon rind.
Boil until the salt and sugar have dissolved then remove from the heat and leave to cool.
When the brine is cold, place the pork shoulder into a container and pour over the chilled brine. Cover and place into the fridge for 24 hours.
When ready to cook the pork, preheat the oven to 140C/275F/Gas 1.
Remove the pork from the marinade, pat dry and place onto a sheet of aluminium foil.
Drizzle with the oil and wrap the meat in the foil, sealing the edges to form a parcel.
Place in a roasting tin and transfer to the oven to slow cook for at least four hours, or until the pork is very well done and tender.
Remove from the oven and leave to cool, still wrapped, for 25-30 minutes.
Meanwhile, in a large pan, combine the white wine vinegar, chicken stock, brown sugar, white wine, garlic infused oil, maple syrup and bay leaves and bring to the boil. Turn the heat down to a low simmer.
Open the wrapped pork and, using two forks, pull the pork apart, shredding it all up.
Place the pork mix into the gently simmering stock and cook for 35-40 minutes, letting the stock reduce to a sticky glaze.
Meanwhile, for the mayonnaise, place the egg yolks, mustard, lemon zest and white wine vinegar into a food processor and blend until smooth.
Slowly add the vegetable oil in a thin, steady stream while the motor is still running.
When all the vegetable oil is combined, add the olive oil with the motor running.
Blend until the mayonnaise has emulsified then season with salt, cayenne pepper and lemon juice.
For the coleslaw, mix together the carrot and Chinese cabbage with a little mayonnaise.
When ready to serve, season the pork with the lemon juice, tarragon, salt and pepper.
To serve, tear apart the gluten free pitta bread apart, put in a big blob of coleslaw, add the pulled pork and lettuce (if using).
Recipe adapted from: Good Food